Can one master distiller completely change a tequila?
Today, I'm putting that question to the test with a blind tasting of Casa México Blanco.
I have two bottles of Casa México in front of me: one representing the tequila made before Maestra Tequilera Ana María Romero Mena took over the production side of the brand, and the newer version made under her direction.
The challenge is simple: Can I tell which one is the old recipe and which one is the new one without seeing the bottles?
Casa México is produced at NOM 1589 in Jalisco and is made from 100% Blue Weber Agave. The production includes traditional brick-oven cooking, roller-mill extraction, natural fermentation, and double distillation.
Ana María Romero Mena brings decades of tequila experience to Casa México and is also known for her work in tequila sensory evaluation and the development of a tequila aroma wheel.
In this blind tasting, I compare the two tequilas side by side and look for differences in:
Cooked agave
Citrus and orange zest
Minerality
️ Pepper and spice
Fruit character
Aroma
Mouthfeel
Finish and overall balance
The big question is:
Did Ana María Romero Mena actually make Casa México better?
I wasn't a big fan of the original Casa México, so this blind test gives me a chance to judge the new version without knowing which glass I'm drinking.
Watch until the end to see if I correctly identify the old vs. new Casa México—and whether the change is significant enough to make me reconsider the brand.
If you've tried Casa México, let me know in the comments: Have you tasted the older and newer versions? Which one do you prefer?
And if you love learning about tequila, different brands, production methods, and what's happening in the tequila industry, check out the Tequila Report.
© Tasting Tequila with Brad
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